Crispy Pan Fried Salmon Croquettes with Remoulade Sauce Recipe

If you have a craving for something crispy on the outside, tender and flavorful on the inside, then you are going to love this Crispy Pan Fried Salmon Croquettes with Remoulade Sauce Recipe. It combines the richness of fresh salmon with the comfort of creamy mashed potatoes, all brought together by a perfectly seasoned crust and a zesty, creamy remoulade sauce that ties every bite into pure heaven. Whether you’re cooking for a casual dinner or impressing friends, these croquettes offer a delightful blend of texture and flavor that will quickly become one of your favorite seafood treats.

Ingredients You’ll Need

Simple ingredients play a starring role in this recipe, each contributing to the fantastic texture, savory flavor, and visual appeal of these salmon croquettes. From fresh salmon to a touch of Dijon mustard and seasoned breadcrumbs, every item is essential for a mouthwatering final dish.

• 1 lb salmon filet (skin on or off): The fresh star of the dish that brings tender, flaky flavor and healthy omega-3 fats.
• 2 Tbsp neutral oil: Such as grapeseed, canola, or avocado oil, to keep those croquettes crisp without overpowering the flavor.
• 1 tsp Kosher salt: Enhances the natural flavors perfectly, balancing the richness of the salmon.
• 1/4 tsp freshly ground black pepper: Adds a subtle, warming spice that brightens the dish.
• 1 Tbsp unsalted butter: Sweats the shallots beautifully, adding depth and sweetness to the croquette mix.
• 1 medium shallot, finely chopped (about ¼ cup): Offers gentle onion notes without overpowering the salmon.
• 2 cloves garlic, roughly chopped (about 2 Tbsp): For a little aromatic zip that complements the seafood.
• 1/2 cup leftover mashed potatoes: Provides creaminess and helps bind the croquettes together perfectly.
• 1/4 cup seasoned breadcrumbs: Adds necessary texture and crispness to the exterior crust.
• 1 tsp Old Bay seasoning: Brings a classic seafood flavor punch that ties everything to the ocean.
• 1 tsp Dijon mustard: Lifts the mixture with its tangy, sharp notes.
• Fresh parsley, finely chopped: Offers freshness and color to finish each plate with vibrancy.
• 1½ cups remoulade sauce: The creamy, zesty dip that makes these croquettes truly irresistible.

How to Make Crispy Pan Fried Salmon Croquettes with Remoulade Sauce Recipe

Step 1: Prepare the Remoulade Sauce

If you don’t already have remoulade sauce prepared, take a moment to make it ahead since it’s the perfect cool, tangy complement to the warm croquettes. Its creamy texture and subtle spice help balance and brighten every bite you take.

Step 2: Cook the Salmon

Preheat your oven to 375°F. Place the salmon on a parchment-lined baking sheet and drizzle with 2 tablespoons of your neutral oil. Season it well with 1 teaspoon Kosher salt and ¼ teaspoon freshly ground black pepper. Roast for 15 to 20 minutes, until the internal temperature reaches about 130°F for ideal doneness. Let the salmon cool slightly before flaking it gently into a large mixing bowl. Discard the skin unless you want to crisp it for garnish.

Step 3: Sweat the Shallot and Garlic

In a small pan over medium-low heat, melt 1 tablespoon of unsalted butter. Add the finely chopped shallot and cook gently for around 3 minutes, stirring occasionally, until it becomes translucent but not browned. Add the chopped garlic and cook for just 1 more minute until fragrant. These gently cooked aromatics add lovely sweetness and depth that is key to the croquettes’ flavor profile.

Step 4: Form the Croquette Mixture

Add the shallots and garlic to the flaked salmon along with ½ cup mashed potatoes, ¼ cup seasoned breadcrumbs, 1 teaspoon Old Bay seasoning, and 1 teaspoon Dijon mustard. Use a spatula to combine everything thoroughly but gently. The mixture should be moist yet able to hold its shape when formed.

Step 5: Shape the Croquettes

Take about 3 tablespoons of the mixture at a time and mold each portion into an oval-shaped croquette. This size is perfect for even cooking and satisfying bites. Repeat until all the mixture is shaped and ready for frying.

Step 6: Pan Fry the Croquettes

Heat enough neutral oil in a skillet to reach about a ½-inch depth over medium-high heat, aiming for an oil temperature of roughly 375°F. Carefully add the croquettes and cook them for 2 to 3 minutes per side, turning carefully until each side is golden brown and crispy. This usually takes around 6 to 8 minutes total. Drain them on paper towels or a wire rack and season immediately with a sprinkle of Kosher salt while they are still hot.

How to Serve Crispy Pan Fried Salmon Croquettes with Remoulade Sauce Recipe

Garnishes

Fresh chopped parsley scattered over the croquettes adds a burst of color and a hint of herbal brightness, perfectly balancing the rich, crispy exterior and tender salmon inside.

Side Dishes

These croquettes pair wonderfully with a crisp green salad or coleslaw for freshness and crunch. Roasted or steamed vegetables and a wedge of lemon to squeeze over are also fantastic for rounding out your plate.

Creative Ways to Present

For a more elegant presentation, serve the croquettes atop a bed of mixed greens or alongside a small bowl of remoulade for dipping. They also make amazing sliders with soft buns and crisp lettuce for a fun finger food twist.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the cooked croquettes in an airtight container in the refrigerator for up to three days without losing too much of their tasty crispness.

Freezing

You can freeze the uncooked croquettes by placing them on a parchment-lined baking sheet spaced apart, then transferring them to an airtight container or freezer bag once solid. They keep beautifully frozen for up to three months – just thaw overnight in your fridge before frying them fresh.

Reheating

To bring back the crispiness when reheating, the best method is to gently pan fry or bake your croquettes at 375°F until warmed through and golden again. Avoid microwaving to prevent sogginess.

FAQs

Can I use canned salmon for these croquettes?

While fresh salmon is ideal for the best texture and flavor in this Crispy Pan Fried Salmon Croquettes with Remoulade Sauce Recipe, you can use canned salmon in a pinch. Just be sure to drain and flake it well, and adjust the moisture content with mashed potatoes accordingly.

What can I substitute for mashed potatoes?

If you don’t have mashed potatoes on hand, try using cooked and mashed sweet potatoes or cooked rice to help bind the croquettes. However, mashed potatoes give the best creamy texture and binding effect.

Is it possible to bake croquettes instead of frying?

Absolutely! For a lighter version, bake the croquettes on a parchment-lined sheet at 375°F for 15 to 20 minutes, flipping halfway through until golden brown and cooked through. The crispiness will be more subtle but still delicious.

How spicy is the remoulade sauce?

Remoulade sauce is typically tangy and mildly spicy, depending on the recipe you use. It adds a nice kick without overpowering the salmon croquettes, creating a perfect balance of flavors.

Can I make the croquette mixture ahead of time?

Yes! You can prepare the entire salmon croquette mixture up to 24 hours before cooking. Store it covered in the refrigerator and form and fry the croquettes just before serving for best results.

Final Thoughts

This Crispy Pan Fried Salmon Croquettes with Remoulade Sauce Recipe is a delightful dish that effortlessly combines crispy textures with fresh, flavorful seafood and a luscious dipping sauce. It’s perfect for impressing guests or treating yourself to a comforting and gourmet seafood meal. I urge you to give this recipe a try and enjoy every crunchy, creamy bite!

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